Les Volets Rouges

Les Volets Rouges is a bistronomic restaurant in the heart of the Carmes district in Toulouse that makes a direct reference to the Basque homeland. The kitchen follows an authentic, modern French approach built around seasonal, carefully selected raw products sourced from organic and reasoned agriculture, farmed livestock and sustainable fishing. The team privileges natural and organic wines, offers a concise wine‑by‑the‑glass list and a larger bottle selection. The restaurant espouses a philosophy of sustainable, inventive cooking that serves taste foremost and has been recognised by the Michelin Guide (Selected) for its modern cuisine and bistronomic approach combining regional roots with contemporary technique. The dining room is warm, convivial and traditional. It is designed to feel welcoming and intimate. The menu offers a daily set lunch, à la carte options and optional wine pairing. Paul Du Bois De Maquillé is chef de cuisine; he trained and worked in Paris for more than ten years in notable kitchens including Le Rech (Alain Ducasse), Restaurant Papillon (Christophe Saint Agne), Septime and Le Servan before returning to Toulouse to open his own restaurant. Specialties include the shared 5‑course tasting menu; Blanquette de veau au Savagnin (veal stew with Savagnin); seared line‑caught sea bass with chili crisp; Noix de veau de l'Aveyron à la Milanaise (Aveyron veal Milanese); and house hummus with buckwheat crackers.